---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SAUTEED CHICKEN WONTONS
  Categories: Chinese, Chicken, Appetizers
       Yield: 4 servings
  
       9    Scallions
       5 oz Boneless chicken thighs
       2 ts Tamari or other soy sauce +
            -more for serving
            Oriental sesame oil
            -(optional)
            Salt and pepper
     1/2 lb Wonton skins
       6 tb Peanut oil
     1/2 ts Minced fresh ginger
       1 tb Sesame seeds
            Salt and pepper
  
   CHICKEN-TAMARI FILLING:
   
   For the filling, cut the scallions into thin slices.
   In a meat grinder or food processor, grind the meat to
   a coarse texture, being careful not to overprocess.
   Stir in 1/4 of the scallions, 2 teaspoons tamari, the
   sesame oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.
   
   Bring a large pot of salted water to a boil.  Put
   about 1 tablespoon of the filling in the center of a
   wonton skin.  Brush the edges of the skin with warm
   water, top with another skin, and press gently around
   the filling to seal the edges.  Repeat until all the
   filling is used.  Slide wontons into boiling water,
   stirring gently, and cook for 2 minutes. Drain
   carefully and plunge into cold water to stop cooking.
   Drain again. Toss with 1 tablespoon of the peanut oil.
   
   Mince the ginger.  In a large frying pan, heat 1
   tablespoon of the peanut oil over medium heat.  Add
   the sesame seeds; cook, stirring frequently, until
   just golden, about 1 minute.  Stir in the ginger.  Add
   the remaining scallions and cook until soft, about 2
   minutes.  Season to taste with salt and pepper.
   
   Recipe can be made up to this point several hours
   ahead.
   
   Cooking and Serving:  Heat 2 more tablespoons of the
   peanut oil over medium heat.  Brown the wontons in
   batches, adding the remaining peanut oil between
   additions, or use 2 pans.  Cook until both sides are
   golden, about 4 minutes total.  Top wontons with the
   scallion-sesame mixture. Serve additional tamari on
   the side for dipping.
   
   [ The Best of COOKS Magazine, 1987 ]
   
   Posted by Fred Peters.
  
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